Emeril Lagasse’s Crab Cake Recipe
Ingredients
This recipe for crab cakes, created by the famous Emeril Lagasse, makes 8 servings, each containing a single crab cake. To make them, you’ll need: 1 pound of cooked jumbo lump crabmeat, 1/3 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon minced garlic, 1 teaspoon Old Bay seasoning, 1/2 teaspoon cayenne pepper, 1/2 cup panko breadcrumbs, 1/4 cup chopped fresh parsley, 1 large egg, and 2 tablespoons olive oil.
Instructions
To begin, combine the mayonnaise, mustard, lemon juice, Worcestershire sauce, garlic, Old Bay, and cayenne in a medium bowl and mix until everything is well combined. In a separate bowl, combine the crabmeat, panko, and parsley. Then, add the mayonnaise mixture to the crabmeat mixture and stir until everything is combined. Finally, add the egg and mix again until everything is combined.
Next, form the crab mixture into 8 patties, each about 1/2-inch thick. Place the patties on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes. This will help the patties hold together when cooking.
Heat the olive oil in a large skillet over medium-high heat. Add the crab cakes and cook for about 4 minutes on each side, until golden brown. Serve hot.
Nutrition
Each of Emeril Lagasse’s crab cakes contains about 230 calories, 12g of fat, 15g of carbohydrates, and 14g of protein. They also contain 160mg of sodium, 2g of dietary fiber, and 2g of sugar.
Tips and Tricks
To make these crab cakes even more flavorful, try adding some chopped fresh herbs, such as dill or cilantro. You can also add some finely chopped bell peppers or even a bit of hot sauce for a kick. If you don’t have any panko breadcrumbs, you can use regular breadcrumbs instead. Finally, don’t forget to season the crab cakes with salt and pepper before cooking.
Serving Suggestions
Emeril Lagasse’s crab cakes are a delicious meal on their own, but they can also be served alongside a variety of sides. For a complete meal, try serving them with a salad, some steamed vegetables, and a piece of crusty bread. They’re also delicious with a dollop of tartar sauce or a spoonful of creamy coleslaw. Finally, these crab cakes make a great appetizer when served with toothpicks.
Storage
Any leftovers should be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze them, place the crab cakes on a baking sheet and freeze for about 2 hours, until solid. Then, transfer them to a freezer-safe container and store in the freezer for up to 3 months.
Conclusion
Emeril Lagasse’s crab cakes are an easy and delicious way to enjoy fresh crabmeat. The combination of mayonnaise, mustard, lemon juice, and Old Bay seasoning gives them a unique and flavorful taste that pairs perfectly with a variety of sides. With just a few simple ingredients, you can make this classic dish in no time.
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